Saturday, March 8, 2008

Baked Potato Soup

I love Houlihan's Baked Potato Soup! I used to travel 45 minutes just to get myself some, so when I found this copycat recipe I knew I had to give it a try. It turned out just as tasty as the original.

Houlihan's Copycat Baked Potato Soup

1 cup skim milk
1 cup heavy cream
1/2 tsp tabasco sauce
3/4 tsp dried basil
1 cup instant potato flakes
1/4 cup chicken broth
5 cups water
1/3 cup flour
2 cups yellow onion - diced
1/2 cup margarine
4 large potatoes
salt, to taste
pepper, to taste
cheddar cheese

1. Preheat oven to 400. Prick washed potatoes & bake until a fork pierces the center easily. Remove potatoes from oven & allow to fully cool. Remove skin & cut potatoes into 1/2" cubes. Set aside.

2. Melt butter in a large saucepan. Add onions & saute over low heat for 10 mins or until onions are translucent. Don't allow onions to burn.

3. Add flour to onions & cook 4-5 mins, stirring well until flour is absorbed.
4. In a separate container, combine water, chicken broth, potato flakes, and seasonings. Stir or whisk thoroughly to eliminate lumps. Add slowly to onion mixture, stirring constantly so no lumps form.
5. Increase to med. heat & continue cooking until the soup begins to gently simmer. Add milk & cream, stirring until smooth and slightly thickened. Simmer for 15 mins. Do not boil. Soup should just simmer lightly.
6. Add cubed baked potatoes & stir to combine. Remove from heat & serve. Top each serving with grated Cheddar cheese, sliced scallions [green onions], & bacon pieces.

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